This was my first attempt at working with puff pastry dough. Granted, it wasn't difficult to roll it out and cut, chill, etc...but I did have some issues with the filling/folding part, as the filling wanted to jump right out and I fear prevented me from sealing them completely. I guess for a first time, it wasn't horrific! They are in the oven right now, the delicious smell even brought Paul up from the basement, saying "Something smells delicious!!!!" He has to wait a few more minutes for me to take them out and to cool a little bit, but it will be worth the wait!
OK, 10 minutes later and sooooooo worth the little cooling wait...these are delicious!! Paul basically inhaled one and a half while I was savoring my one. The flavors were so good, you can really taste that orange in there, but I thought it went really nicely with the apple. The pastry was so light and flaky and I would absolutely love to make these using just cherries! Paul pretty much summed it up when he said "You could impress anyone by making these babies!"
Apple Turnovers - Ina Garten
Courtesy of Food Network
1 teaspoon grated orange zest
3 tablespoons freshly squeezed orange juice
1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)
3 tablespoons dried cherries - I omitted these
3 tablespoons sugar, plus extra to sprinkle on top
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon - I used about 1/2 tsp. of Pumpkin Pie Spice
1/8 teaspoon ground nutmeg - see substitute for cinnamon
Pinch kosher salt
1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash
Preheat the oven to 400 degrees F.
Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.
Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.
Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.I also drizzled ours before serving with a sweet glaze made of a little milk and a lot of confectioners sugar. I eyeballed it and mixed to get rid of lumps and added sugar to get the consistency I desired. Delicious!!!